Study profiles

Before 2018, AQFood had 3 study tracks. For students enrolled in 2018 and later, there are no fixed study tracks. Instead students design their own study profile by selecting the combination of 2 universities of their own choice. Except for the combinations "NTNU to NBMU" or "NMBU to NTNU", all combinations are possible. To help the students choose their combination of universities, the overall teaching outcome at each university is summarized below.

DTU: Food technology, safety and quality

Advanced knowledge of (aquatic) food processing and food process design combined with the ability to apply this knowledge to obtain products with optimal quality and safety.

Knowledge of (aquatic) food quality and shelf-life together with the ability to evaluate quality attributes by relevant sensory, microbiological, biochemical and chemical methods.

Knowledge on how rapid instrumental methods, predictive microbiology models and software can be used for aquatic food quality and safety evaluation.

It is possible to select courses that focus on e.g. entrepreneurship or product development or to do special courses on lipid oxidation or protein degradation in aquatic food, cultivation of microalgae, extraction of bioactive compounds from algae, utilisation of waste streams for new bioactive compounds.

Master thesis are offered within all the abovementioned areas.

NTNU:

Advanced knowledge in the chemistry and quality of aquatic food raw materials.

Knowledge of aquatic food processing and how processing affects product quality and shelf life.

Knowledge on methods to determine quality and safety of aquatic foods.

It is possible to select courses that focus on aquaculture, RAS systems, marine lipids, utilisation of side streams and seaweeds.

Master thesis are offered within all the abovementioned areas.

NMBU:

Advanced knowledge in aquaculture.

Knowledge in optimization of aquaculture production.

Knowledge in design and management of aquaculture facilities.

Practical knowledge in operation of aquaculture facilities with focus on RAS systems.

Knowledge in industrial food production and product development.

Knowledge in industrial aquatic food product development.

Master thesis are offered within all the above mentioned areas.

UoI: Food Science

Research activities within the faculty fall into the following main categories: Food Chemistry, Food Processing, Food Engineering, Food Microbiology, Food Safety, Biotechnology, and Product Development.

Courses are selected by graduates in cooperation with the faculty and reflect the interest of individual students and research interests and may be selected from courses given by the faculty or other faculties at the University of Iceland.

The structured course work is designed to cover all major fields within food science and technology. Graduates conducting research projects will receive direction from faculty and/or qualified experts at collaborative partners and institutions. Graduate projects may be organized with industry involvement.

Students can also use the table below, which shows the mandatory and suggested elective courses at the four universities in year 1 and year 2, when they choose their entry and exit universities.

International M.Sc. in Aquatic Food Production - Safety & Quality

The international M.Sc. programme AQFood is a unique education for students interested in the aquatic food sector linking advanced aquatic food production, processing, safety, quality, human health and distribution systems with issues of importance for tomorrows consumers, industry and society.